Poach yolk of egg and rub through coarse strainer; beat white stiff
with a trifle of salt and place in mound on a gilt edged plate or
small platter; dot with riced yolk, sprinkle with salt, press slightly
salted, green tinted, whipped cream through pastry tube in small
roses on to the top. Serve immediately with wafers or long strips of
zwieback.
This dish gives both the yolk and white in their most digestible form.
A little thick tomato pulp may be added to the white. The cream may be
dropped on with a teaspoon.